Chef Jason Rivas has over 20 years of experience and is currently at La Toque in the Napa Valley. Chef Jason has impressive culinary experience as well as a significant amount of culinary education including; Scottsdale Culinary Institute, Culinary Institute of America as well as the Culinary Vegetable Institute. He is a ACF Certified Chef de Cuisine and Executive Chef as well as a Certified Sommelier. Chef Jason is deeply committed and brings to us his passion, talent, and vision of developing our vast opportunities to cultivate the potential “farm to table” resources available in Northern California. His accolades include three "Best Chefs of the Inland Empire" awards and four culinary scholarships from the American Institute of Wine & Food.
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Executive Sous ChefLa ToqueNapa, Ca, Us -
Executive Sous ChefLa Toque Apr 2021 - PresentNapa, Ca, Us -
Sous ChefBottega Jul 2020 - Apr 2021Authentic Italian Cuisine• Aide in menu development• Oversee day to day labor/food cost• Manage production and service• Hire, train and develop team members• Facilitate special menus and events -
ChefFreelance May 2020 - Jul 2020
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Chef/OwnerDinner By Jr/Latitude Byjr Jul 2017 - Jan 2020
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Chef De CuisineJc Resorts Aug 2017 - Nov 2017
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StageAtelier Crenn May 2017 - Jun 2017
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Executive ChefSouth Coast Winery & Spa Feb 2016 - May 2017Temecula, Us -
Chef De CuisineJc Resorts Oct 2014 - Feb 2016La Jolla, Ca, Us -
Chef De CuisineE.A.T. Extraordinary Artisan Table Inc. May 2014 - Oct 2014
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Chef De CuisineSouth Coast Winery & Spa Apr 2009 - Apr 2014Changed menu and increased guest satisfaction through improved food qualityRenegotiated Linen contract saving $10,000 yearlyOversee a $5 million a year restaurantDevelop Dessert menu, Specialty Menus, Chef’s Tables, and Holiday MenusAssist in special and time sensitive projectsHandle all paperwork: schedule, invoices, pricing and payrollCollaborate with winemakers in wine pairing of menu itemsManage 2 Sous and a full-time staff of 26 employees: cooks and stewards
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ChefMccs Camp Pendleton Dec 2008 - Apr 2009Collaborate in planning and executing specialty eventsTrain and develop employeesControl food and labor costMaintain strict safety and sanitation guidelinesControl and lead kitchen staff
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Sous ChefThe Homestead May 2008 - Nov 2008Hot Springs, Va, Us• Oversee all taste, quality and presentation for 1766 Grille• Educate, train and develop culinary externs• Collaborate in Development of new menus for all Outlets• Control labor and food cost for the 1766 Grille• Maintain Unifocus scores for the 1766 Grille• Interact with dinning guests• Increase server’s food knowledge • Train servers on tableside presentations• Aide in all culinary outlets, as needed -
Sous ChefPala Mesa Resort May 2006 - May 2008Fallbrook, California, Us• Oversee all taste and production of food for Aqua Terra• Train and Develop kitchen team• Create features for Aqua Terra • Ordering; fish, produce, meats and dry goods• Control Food Costs and Labor Costs• Collaborate with Pastry Chef in developing desserts• Partner in creation of dining, sushi and specialty menus• Serve as Restaurant Manager, as needed -
Executive ChefDoubletree By Hilton Golf Resort San Diego Sep 2005 - May 2006• Lead all culinary & stewarding staff• Develop all menus for the hotel• Order all goods & supplies for the kitchen, bar & restaurant• Departmental staffing, training & development • Oversee all taste, quality and presentation of food• Maintain budget of 24% Food Cost & 9% Labor Cost• Produce Banquets up to 300
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Sous ChefHilton Glendale Apr 2004 - Sep 2005• Create two nightly features • Design a weekly Dessert features• Develop restaurant menus, specialty menus and wine dinners• Oversee the production for fine & casual dining restaurants• Prepare of Stocks & Sauces• Order fish, produce and specialty• Produce Banquets up to 700 people
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Sous ChefDoubletree Hotel Apr 2002 - Apr 2004Mclean, Va, Us• Create two daily features, fish and other protein• Design a weekly dessert features• Develop restaurant menus and specialty menus • Oversee the production for fine & casual dining restaurants• Prepare restaurant desserts• Maintain guest relations with dining guests• Produce Banquets up to 1400 people -
Sous ChefTroon Golf Oct 2001 - Apr 2002Scottsdale, Arizona, Us• Serve as Acting Chef (when required)• Prepare and create of Soup du Jour• Place Orders• Fabricate of meat, top butt, top round -
Sous ChefPointe South Mountain Resort Nov 2000 - Jun 2001Property currently renamed: Arizona Grand Resort• Serve as Acting Chef, when required• Prepare of stocks, and sauces• Create of nightly features• Fabricate of meats; salmon, Tuna, Fish of the Day, Strip loin, Tenderloin
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Evening Kitchen ManagerAlcatraz Brewing Co Aug 1998 - Nov 2000• Lead employees on line ensure quality of food• Conduct Inventory for Food Cost • Perform Closing-Opening kitchen duties
Jason Rivas Education Details
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The Culinary Institute Of AmericaGreystone Campus -
The Culinary Institute Of AmericaHyde Park Campus
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The Culinary Institute Of AmericaGreystone Campus
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Scottsdale Culinary InstituteCulinary Arts And Management
Frequently Asked Questions about Jason Rivas
What company does Jason Rivas work for?
Jason Rivas works for La Toque
What is Jason Rivas's role at the current company?
Jason Rivas's current role is Executive Sous Chef.
What schools did Jason Rivas attend?
Jason Rivas attended The Culinary Institute Of America, The Culinary Institute Of America, The Culinary Institute Of America, Scottsdale Culinary Institute.
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